India Tree Superfine Caster Sugar, Fast Dissolving, 1.75 lb Pantry Pak

Very fine sugar. Bought it to use for creme brûlée’s so that the sugar top wouldn’t be so thick and this sugar is easier to torch.

This caster sugar worked really well. Its high quality, a nice size and it doesn't clump. Very happy with this product.

I have purchased this many times. It's great for baking. It works beautifully in recipes that call for caster sugar, dissolving easily into egg whites or batter.

I used this for vanilla cupcakes and was very happy with the results. The cupcakes came out beautifully golden, soft, and evenly baked. They looked great straight out of the oven and were perfect for decorating. Definitely a 5-star experience for me.

There’s one or two manufacturers left that actually make real sugar. All natural sugar is not unhealthy for you. Only the chemically processed and created sugars. That’s why obese is a problem. But this product is simply amazing. All natural minimally processed sugar. I recommend it after doing heavy research and using it.

Little overpriced

Love this brand! It’s the only brand I purchase for my pastries and cakes that call for this type of sugar! Great quality and my bakery items taste awesome!!

Every so often, I will find a recipe I want to bake that calls for casting sugar. These recipes usually originate in the UK. Casting sugar is a super fine sugar that is used in baking. I have found the India Tree Superfine Cadpting Sugar to be the best. Casting sugar can be fairly expensive do look for the best price. I am including a recipe for a sponge cake with blueberries and cream. This is a recipe that everyone will love. A summertime treat to be sure . From The Olive Lemon Victoria Sponge Cake Ingredients: 175g (6 oz) unsalted butter 175g (3/4 cup) golden caster sugar (I used this brand which is easy to find in the USA) 175g (1 1/2 cups) self-rising flour 1 tsp baking powder 1 tsp vanilla extract 1 lemon, zested 3 eggs 2 Tbs milk 4 Tbs strawberry jam 300ml heavy cream,, whipped Blueberries Red sprinkles or red sanding sugar Directions: 1. Preheat the oven to 180℃/350℉. Grease and line 2 (21cm or 8 inch) cake tins. 2. Put the butter, sugar, flour, baking powder, vanilla, zest and eggs into the bowl of a mixer and beat until well combined. Add the milk and beat until smooth. 3. Divide batter evenly between the tins, smooth the top and put in the oven for 20-25 minutes until golden and a tester inserted into the center comes out clean. 4. Remove pans from the oven and set aside to cool for 5 minutes. Run a palette or rounded butter knife around the edge of the tin and carefully turn the cakes out onto a cooling rack. Set aside to cool completely. 5. To assemble the cake, place one cake upside down onto a plate and spread it with jam. Spread over half of the whipped cream. Top with the second cake, top-side up. Spread with the rest of the cream and sprinkle over the berries and red sugar. Serves 8 to 10 Recommended. prisrob 07-17-15